This frosting is SO fun! It’s Toasted Marshmallow Buttercream Frosting…with toasted marshmallows mixed right into the buttercream. The toasted marshmallows give the frosting a delicious flavor and marshmallow texture! Perfect for cake filling or cupcake frosting!

So this frosting.

I’m just gonna say that’s it’s insanely delicious. Not because I made it.

Well, maybe that.

But because how did I not think of this sooner?

And I didn’t Google it because I would like to go on believing I invented it.

And Google is an inventors dream-killer.

But anyway it’s so super simple I can’t take it… it’s a basic buttercream, with toasted melty marshmallows mixed right in.

Duh, right?

The marshmallows give it an insanely yummy flavor, but also a cool texture! Like a cross between marshmallow and frosting, which obvi… it is.

Of course, piped some on top of a vanilla cupcake and sprinkled Rice Krispie Cereal, because Rice Krispies are my love language.

But I could totally get down with this on a chocolate cupcake with graham cracker crumbs sprinkled on top. S’mores, FTW!

So let me show you…Toasted Marshmallow Buttercream Frosting…

Just mix up a basic buttercream. You’re gonna go a little lighter on the sugar because the marshmallows add sweetness.

Then spread marshmallows on a parchment lined baking sheet…

And toast them under the broiler for just about 45 seconds, until they look like this…

Immediately mix that right into the frosting.

And beat the heck out of it!

Let it cool a bit before piping or spreading. You’re gonna LOVE the texture of this frosting.

And it works perfect as a filling to a cake!

As it cools it will stiffen up, so don’t go adding a bunch more powdered sugar!

In bowl of stand mixer beat butter until smooth. Add in powdered sugar slowly and then milk and continue mixing until smooth.

Turn oven onto broil. Line a baking sheet with parchment paper and spread marshmallows out in an even layer. Place under broiler for about 45 seconds until they are browned and puffed. Watch closely because they will burn very quickly.

Immediately scrape the marshmallows in to the butter mixture and beat until smooth.

The frosting will be warm due to the marshmallows, so allow it to cool completely before spreading or piping.

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About the Author

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you are not alone, doesn’t it?

What a wild and fabulous idea!!
As far as I’m concerned, you invented this frosting, I’m NOT going to Google it, that’s my story and I’m sticking to it.
I will be trying this recipe for marshmallow/buttercream icing this weekend on my cupcakes, thanks Shelly!

Hi there, I’m making your perfect funfetti cake with this frosting and the sprinkle streusel topping for my best friend’s daughter’s first birthday party tomorrow! I’ve just finished making this frosting but it’s very goopy, definitely doesn’t seem like it would be useful for piping at all and I’m worried it will just drip outside the cake if I try and put it between the two layers. Any advice? Followed directions to a T but I’m in Ireland and I’m wondering if the marshmallows here might not be exactly the same as the ones from the States so maybe they reacted differently to being toasted? It tastes DELICIOUS but I’d hate to start frosting the cake and have it ruin that by spilling all along the edges…

Was also wondering, since I’m asking another question already, what do you think about putting the streusel between the cake layers too, on top of the frosting? Instead of just sprinkled on the top of the cake?

Every time I make this frosting it is just so runny. I even put it in the freezer for an hour.
So disappointed because it certainly tastes amazing.
Maybe it’s the humidity here in Houston? I mean there’s never a day when it’s less than about 95% humidity.